Views: 31
0 0
Views: 32
0 0
Read Time:1 Minute, 27 Second

Blended Pico de Gallo Salsa.

You can have Blended Pico de Gallo Salsa using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Blended Pico de Gallo Salsa

  1. You need 1 cup of finely chopped tomato seeded, pulp removed OR 1 cup canned, crushed tomatoes.
  2. It’s 15-20 of whole stems of cilantro, cut or hand-torn into 1 inch segments.
  3. You need 1 of small clove garlic, rough chopped.
  4. You need 1 teaspoon of dried oregano (optional for me – some days I'm feelin' it, others not so much).
  5. You need 1/2 cup of chopped onions.
  6. You need 1-2 of jalapeƱos or serranos, rough chopped.
  7. Prepare 1 Tablespoon of fresh lime juice to start.
  8. It’s 1 of +1/2 Tablespoons neutral flavored oil.
  9. Prepare 1/4 teaspoon of table salt + a pinch OR 1/2 teaspoon kosher salt.
  10. It’s 1/4 teaspoon of sugar.
View Also:  Easy Homemade Prepare Delightful Pepperoni Pizza Lasagna Rolls Every Beginner Should Master

Blended Pico de Gallo Salsa instructions

  1. Throw it all in a blender, pulsing a few times at first to pull the ingredients into the blade, then blending for a minute or two until it's nice and smooth, no chunks left..
  2. You may want to add a little salt at this point if your produce is specially juicy (or if you just like things saltier). Maybe a pinch more sugar if the tomatoes and lime gave it a little too much tang for your liking. Or perhaps another squeeze of lime juice if your tomatoes are a little flat. If you do adjust the seasoning, don't forget to give it another quick (15 to 20 seconds) whirl to ensure all the seasonings are evenly distributed..
  3. That's it! Enjoy as you would any salsa. :).
View Also:  Recipe: Delicious Mike's Garlic Juicy [aka Jucy] Lucy Hamburgers
Happy
Happy
%
Sad
Sad
%
Excited
Excited
%
Sleepy
Sleepy
%
Angry
Angry
%
Surprise
Surprise
%

Average Rating

5 Star
0%
4 Star
0%
3 Star
0%
2 Star
0%
1 Star
0%

Leave a Reply

Your email address will not be published. Required fields are marked *